What do the melting temperatures of the fats and oils suggest about their fatty acid composition?

Fats and oils with low melting points indicate that they have more double bonds in their fatty acid chains, and vice versa. This is because double bonds cause kinks in the fatty acid chains hence reduce the strength of attraction between adjacent fatty acid chains, by hydrohen bonds, that increase melting points due to the amount of energy required to break these bonds.

You need to divided twenty four by a dozen them by the temperature it is getting cook by

The answer is 65.3312